Fruit Cake Recipe
Enjoy the goodness of a delightful Fruit Cake—packed with cherries and assorted dry fruits. You can easily whip up a batch with just butter, sugar, water, maida, baking powder, soda bicarbonate, cinnamon powder, nutmeg powder, mixed dry fruits, aerated soda, and the essential touch of perfection—Nestlé MILKMAID. Our Fruit Cake recipe guarantees worry-free perfection—soft, moist, and wonderfully dense.
It’s common to get confused between Fruit Cake and Plum Cake — they might seem alike, but they're actually quite different. Fruit Cake has mixed fruits, while Plum Cake is a spiced delight with dried fruits like raisins and currants, often soaked in alcohol.
Fruit Cake, made using our recipe, offers a flavourful adventure in every slice - a soft, moist crumb loaded with a bunch of dried fruits, making a sweet and tart combo that's just right. It's a treat that screams season's greetings in every bite.
Our secret ingredient, Nestlé MILKMAID, doesn’t just hold everything together; it's the reason our cake is silky-smooth without needing any eggs. The aroma is heavenly, and the taste is a sweet dream. Try our easy Fruit Cake recipe and dive into good times.
Yet, our cake family extends beyond Fruit Cake. You can explore our unique cake recipes like Thandai Milk Cake, Wheat Flour Apple Cake, and Eggless Date Cake. Don't miss these delightful treats!
Show more > Show Less >Ingredients
- 1 tin Nestlé MILKMAID
- 100gButter
- 1/2 cup (75 gms)Sugar
- 1/3 cup (50 ml)Water
- 2 cups (160g)Maida
- 1 tsp.Baking Powder
- 1 tsp.Soda Bicarbonate
- ½ tspCinnamon Powder
- ½ tspNutmeg Powder
- 1½ cups, chopped (150g) Mixed Dry Fruits
- 150 mlAerated Soda
How to make Fruit Cake
- Step 1: Preheat oven to 180o C.
- Step 2: Grease an 8 square cake tin with 1/2 tsp butter. Dust with 1 tbsp flour.
- Step 3: Heat sugar in a pan till it melts and becomes brown. Add warm water to make caramel syrup and keep aside.
- Step 4: Sift together the maida, baking powder, soda bicarbonate, cinnamon, and nutmeg 2-3 times. Keep aside.
- Step 5: Mix in 1 tbsp maida to the chopped fruits to coat the fruit with flour and keep aside.
- Step 6: Soften butter in a pan. Beat in Nestlé MILKMAID.
- Step 7: Fold the sifted maida with the Milkmaid-butter mixture, alternating with aerated soda and caramel syrup until all over.
- Step 8: Add the chopped dry fruits (cashew nuts, almonds, walnuts, cherries, orange peel). Fold into the mix carefully with minimum movement.
- Step 9: Pour the batter into the greased cake tin and bake for an hour at 180o C or till the cake is done. (Prick with the toothpick in the centre of the cake. If it comes out clean, the cake is ready)
- Step 10: Remove from oven, and cool for a while. Loosen the sides of the cake, using a knife if necessary. Turn out over a wire rack/plate lined with cloth (to absorb moisture) and cool slightly before cutting into pieces.
Tips to make Fruit Cake
- Use brown sugar instead of white sugar to achieve a richer flavour.
- Don't overmix the batter, or your cake will become very dense and heavy.
- Bake your cake at a low temperature for an extended period to achieve even cooking without burning it.
- You can garnish the cake with dry fruits to add even more flavour.
- Store the cake in an airtight container to lock in moisture and prevent it from drying out.
FAQs on Fruit Cake
1. Why is my homemade Fruit Cake dry?
If your Fruit Cake has turned out dry, probably you’ve overbaked it. To fix this, try brushing the dry cake with a simple sugar and water syrup to add moisture. Alternatively, you can wrap the cake in a damp cloth or paper towel and let it sit for a few hours to absorb moisture. Additionally, storing the cake in an airtight container can help retain its moisture over time.
2. Why is my Fruit Cake sticky?
Your Fruit Cake may be sticky due to excess moisture, underbaking, or a high sugar content. Follow our Fruit Cake recipe properly, bake for the recommended time, and allow the cake to cool completely.
3. Why do Fruit Cakes crack when baking?
A common cause of cracking in Fruit Cakes during baking is an excess of leavening agents, such as baking powder. This accelerates the rising process, resulting in cracks or overflow beyond the edges of the tin.
4. How does Fruit Cake last so long?
Fruit Cake usually lasts a long time because its dense texture keeps out air and moisture, preventing bacteria and mold. Ingredients like dried fruits and nuts, resistant to moisture, also help avoid spoilage.
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